Roasted sea bass on his skin, green asparagus, Quinoa seed

Step 1Scale, empty and fillet the sea bass.Step 2Cut pieces of 120g in length, season, and roll each piece in ClingfilmStep 3Peel asparagus, blanch them in salted water for 4 minutes, and keep the peelingsStep 4Create the asparagus coulis, blanching the scraps in salted water, mix them with lemon and
orange peel blanched 3 times, add 5cl of olive oil, season and emulsify with a blenderStep 5Cook the Quinoa. Gloss it by adding olive oil, and then wet it with the white basis. Let it
cook for 20min. Season.Step 6Wash the fresh herbs and cut them finely. Add the Quinoa and keep a few Coriander leaves
to fry for plates ornamentStep 7Cook the fish in steam oven (85°c atmosphere, 35°c at heart). When cooked, fry the skin
sideStep 8Re-heat the asparagus by frying them with a bit of olive oil, salt and pepperStep 9Put the Herb Quinoa in a plate with 3 asparagus and the fish.Step 10finish with some asparagus coulis and a little salt on the fish.